[dropcap style=”font-size: 60px; color: #9b9b9b;”] A[/dropcap]fter our trip to Ireland I fell into some bad habits.
I’d managed to find a great balance between healthy eating and not missing out on any treats (hello Parisian baguettes!) on our trip. And had even come home the same weight I’d left.
But back ‘down under’ things stated to fall apart…
There could have been a few reasons.
But I’m blaming having a sick toddler in the house and a resulting forced extended stay in ‘Sleep Deprivation’ City.
Whatever the cause, I found myself with some serious carb cravings. Resulting in pasta, spuds and tortillas on an almost everyday basis.
Oh yeah, and our veggie intake? Way down.
No prizes for guessing the effect this had on my waistline.
So when I was in Melbourne a few weeks ago, I found a copy of Pete Evans’ book, ‘Going Paleo’ jumping off the shelf and talking me into buying it.
I feel like ‘mostly’ paleo is really the optimum way to eat for me. And until a few weeks ago when we had the ‘carb fest’, I was feeling as good as I’ve ever felt.
If not better.
But I do like to experiment.
Just to know what different ways of eating are like for me.
So I’ve decided to go ‘full paleo’ for the month of September.
Why am I telling you this?
Because I know the importance of public accountability when it comes to changing behaviour. Like the long, long dry month I went without alcohol. There’s no way I would have stuck to it if I hadn’t told you about it first on Stonesoup.
Zucchini with Butter Beans + Goats Curd
This was the best thing my Irishman and I ate when we were in London. Hands down. And there was some pretty stiff competition. We had the zucchini as part of a lovely little lunch at St. John Bread & Wine. Next time you’re in London, make sure you eat there. Truly inspirational.
And yes, this ain’t paleo, but of course I’ve got you covered in the variations below if dairy and/or legumes aren’t your thing.
enough for: 2
takes: 25 minutes
4 medium zucchini (courgettes), thickly sliced crosswise
1 can butter beans (400g / 14oz), drained + rinsed well
1 tablespoon Dijon mustard
1 tablespoon sherry or wine vinegar
8 tablespoons goats curd or other soft cheese
1. Heat about 8 tablespoons of olive oil on a medium heat in a large frying pan. Add zucchini and over medium heat, turning every 5 minutes or so until the zucchini is golden brown and very soft. (Take at least 15 minutes, ‘slow and steady’ is the key here to concentrating the zucchini flavour).
2. Drain and rinse butter beans well then add to the pan when the zucchini is soft. When the beans are hot, remove the pan from the heat.
3. Combine mustard and vinegar in a little bowl then toss over the hot beans and zucchini so they get mixed with the cooking oil to make an irresistible sauce.
4. Divide zucchini and beans between 2 plates and top with goats curd.
paleo (legume + dairy-free) – replace beans with a handful of roasted almonds and replace cheese with chunks of avocado or a drizzle of tahini sauce (equal parts tahini and lemon juice).
carnivore / more substantial – serve as a side to roast or pan fried chicken or fish.
more veg – toss in some baby spinach, salad leaves or parsley leaves before serving. Add other summer veg like red peppers (capsicum) or eggplant (aubergine).
vegan / dairy-free – replace cheese with chunks of avocado or a drizzle of tahini sauce (equal parts tahini and lemon juice).
butter bean alternatives – replace beans with other white beans, chickpeas, cooked quinoa or cooked pasta.
ps. One more thing
It’s my birthday in September so I’m going to take a ‘paleo leave pass’ on that day only so I can celebrate with some really smelly cheese. Because what’s a birthday without good cheese…
Thanks! I knew you’d understand.